MEXICAN SCRAMBLE WITH HASH BROWN POTATO WAFFLES
2 cup (475 ml) shredded hash brown potatoes
1 cup (240 ml) finely grated cheddar cheese
1/2 tsp (2.5 ml) salt
1 tsp (5 ml) hot sauce (1/2 tsp (2.5 ml) if you don’t want these too spicy
1 tbsp (15 ml) water
2 tbsp (30 g) butter
salt & Pepper
2 slices Avocado per person
Cilantro, freshly chopped
Pre-heat waffle iron to highest setting. Mix up waffle ingredients. Brush generous amount of olive oil on iron. Scoop out ½ cup (120 ml) of mixture spread in iron. Bake for 4-5 mins until golden brown. Transfer to a cookie sheet and keep warm in the oven at 300F (150C).
Which eggs with water. Melt butter in a non-stick skillet until sizzling, add eggs and turn flame down to low. Gently scramble allow eggs to remain still and cook in between motions. Once large curds form, turn off flame and continue to cook until desired doneness.
Plate potato waffle on plate, top with a scoop of eggs, season with salt and freshly cracked pepper. Spoon over salsa, add 2 avocado slices and top with freshly chopped cilantro.
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